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All public Recipes -> Side Dish -> Butternut Squash Aux Fines Herbs
Butternut Squash Aux Fines Herbs
By: G G.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each lb butternut squash 1 teaspoon olive oil 1 cup thinly sliced onion 3 each large mushrooms, thinly sliced 0.25 cup low-sodium chicken stock 0.5 teaspoon fresh tarragon 1 tablespoon fresh parsley 0.5 teaspoon fresh chives, snipped |
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| Directions: | ||
| Peel the squash, remove the seeds and cut into ¾ inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.) Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms. Sauté for about 5 minutes or until the onion softens. Add the squash and low-sodium chicken stock. Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.) Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used. | ||
| Notes: | ||
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